Gelupo Gelato

WITH KISSES FROM ITALYA frosty masterclass in the simple art of gelato...Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky.And that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns – as well as the only chocolate sauce you’ll ever need and a tip sheet for pairing flavours."Once you’ve had one, you’ll want them all" Evening StandardThis is the moment when gelato becomes your cold, sweet new Italian obsession.

“"We don't want to say this is definitively the best ice cream in London but we can't imagine what could beat it" -- Londonist "Some of the best gelato in London" -- Vogue "This is the best gelato in London" -- Infatuation "Once you've had one, you'll want them all" -- Evening Standard "The best gelato outside Rome" -- Elle "The master of Italian ices" -- Women's Health "Gelato in London means one man, Mr Jacob Kenedy" -- Mr Porter”

We don't want to say this is definitively the best ice cream in London but we can't imagine what could beat it Londonist
Some of the best gelato in London Vogue
This is the best gelato in London Infatuation
Once you’ve had one, you’ll want them all Evening Standard
The best gelato outside Rome Elle
The master of Italian ices Women’s Health
Gelato in London means one man, Mr Jacob Kenedy Mr Porter
With tips, techniques and recipes, this is a celebration of semifreddo, a gala of granita, a fever dream of ice cream. GQ Magazine

Jacob Kenedy was born in London in 1980 and continues to live there today. When he graduated from St John's, Cambridge, he was already a chef at Moro in London, and he continued to flit between the kitchens there and those at Boulevard in San Francisco, until taking a year out to travel round Italy. There he ate a great deal, and learned to make gelato at Gelatauro.He opened Bocca di Lupo in a hidden backstreet in Soho's underbelly in 2008, and it has since been twice named London's best restaurant. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street. He is the author of Bocca and the co-author of The Geometry of Pasta.

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